Raspberry & White Chocolate Cupcakes
Beautiful moist cupcakes with sharp raspberries hidden inside soft sponge topped with a swirl of white chocolate buttercream.
Uploaded by Natalie Chapman
Time to make
- 8 oz plain flour
- 2 oz self-raising flour
- 8 oz caster sugar
- 8 oz stork
- 8 oz frozen raspberries
- 1 tsp raspberry essence
- 1 tsp baking powder
- 4 eggs
- 250 g salted butter
- 500 g sifted icing sugar
- 2 tbsp boiling water
- 300 g melted belgian white chocolate
Email this recipe
Pre-heat your oven to 150-160°C (fan). Beat Stork and caster sugar until smooth and pale.
Add half the sifted flour/baking powder and 2 eggs, beat until smooth then repeat with the remaining eggs/flour mix. Stir in the flavouring.
Roll the frozen raspberries in a little flour. Add any little left over broken pieces to the cake mix.
Spoon the mix into 24 muffin size cases and place 2/3 raspberries in the centre on top. Bake for 23 mins or until golden in colour.
Cut butter block into pieces and place in your mixing bowl. Pour on the boiling water and let it melt.
Gradually mix in the icing sugar and whisk until smooth. Gently mix in the melted white chocolate and mix again until super smooth.
Using a Wilton 2D flower piping nozzle set up a piping bag. Put stripes of food colouring on the inside of the bag - these will form your stripes when you pipe your roses.
Fill the piping bag with the buttercream mix then start in the middle of your cooled cupcake. Push out some buttercream and draw upwards then move around the cupcake in a circular movement to form your rose. Let the bag and nozzle do the work. Has to be the easiest and most beautiful finish to achieve!